Use of Glutaminase for Soy Sauce Made by Koji or a Preparation of Proteases from Aspergillus oryzae : Utilization of Preparation of Proteases for Soy Sauce Manufacture (VI).

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概要

• 論文の詳細を見る

• Although a small amount of glutamic acid was released in the hydrolysis of protein or of soy sauce made by a preparation of proteases containing little glutaminase, a large amount of glutamic acid was formed in such hydrolyzate or soy sauce made by the addition of mycelia of black Aspergilli or glutaminase from Cryptococcus albidus. The former effect was caused mainly by glutaminase produced by black Aspergilli. The former crude enzyme showed an optimum pH of 5.0,broad pH stability and salt tolerance. The addition of glutaminase from C. albidus ATCC 20293 in soy sauce manufacture using a preparation of proteases resulted in a 42% increase in glutamic acid per total nitrogen content.

• 公益社団法人日本生物工学会の論文
• 1989-03-25

著者

• Nakadai Tadanobu

  Noda Institute For Scientific Research

• Nasuno Seiichi

  (present Address)research Division Kikkoman Corporation

関連論文

• Hydrolysis of Acid-Treated Protein by a Preparation of Proteases : Utilization of Enzyme Preparation of Proteases for Soy Sauce Manufacturing (IV)
• Culture Conditions of Aspergillus oryzae for Production of Enzyme Preparation : Utilization of Enzyme Preparation for Soy Sauce Manufacturing (III)
• Hyperproduction of Pepridase and Proteinase by Mutants of Aspergillus oryzae : Utilization of Enzyme Preparation for Soy Sauce Manufacturing(II)
• Use of Glutaminase for Soy Sauce Made by Koji or a Preparation of Proteases from Aspergillus oryzae : Utilization of Preparation of Proteases for Soy Sauce Manufacture (VI).
• Enzyme Preparation from Extract of Wheat Bran Koji by Alcohol Precipitation : Utilization of Preparation of Proteases for Soy Sauce Manufacturing (VI).

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